Iced Lemon Pound Cake Loaf (Best Ever)

Step 1

Preheat your oven to 350°F. and gather your ingredients and supplies. Add the paddle attachment to your stand mixer.

Step 2

Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed

Step 3

Beat in the eggs, lemon juice & zest (loaf portions). Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides down, and give it a final mix.

Step 4

Pour the batter into the parchment-lined loaf cake and bake for 40-45 minutes. The top of the loaf will be raised, slightly golden brown, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.

Step 5

When the loaf is baked, cool it for 15 minutes, remove the parchment from the pan, and cool it for an additional 15 minutes before layering the icing on. It will be slightly warm but that is okay.

Step 6

Add icing ingredients to a medium bowl and whisk until thick and pourable. If icing is too runny, and additional powdered sugar in tablespoon increments.

Step 7

To layer the icing, pour over 1/3 of the icing over the top of the loaf, and spread it slightly. Allow icing to set for about 5 minutes before repeating the process 2 additional times. After the final layer is set, slice with a bread knife & enjoy.